Ingredients for 4 persons:
- 250 g of Linguine Le Matassine Filotea
- 1 bunch of asparagus
- 100 g of bacon
- 4 tbsp of parmesan
- 1 shallot
- ½ glass of white wine
- salt
Directions:
Clean the asparagus and cut them in small pieces (take away some tips to decore the plates).
Chop the shallot and cut the bacon into small and thin sticks, then put both in a wok and cook for one minute over low heat. Add the asparagus, salt to taste and deglaze with the white wine.
Raise up the heat, add 1/2 glass of water and cook for five minutes. Cook the Linguine in plenty of salted boiling water for six minutes, drain the pasta and toss it in the wok with the asparagus, add some grated Parmesan cheese and cook for two minutes.
Add the tips of asparagus on top, serve the dish and enjoy!
Ringraziamo Alessandra Barbone, Foodblogger pugliese di sognatoridicucinaenuvole, autrice della ricetta e della foto realizzate con la nostra pasta all’uovo.
